This purée made from roasted red peppers and toasted walnuts is as addictive as its Middle Eastern cousin, hummus. Pomegranate syrup, an ingredient found in gourmet stores and Middle Eastern markets, adds a hint of sweetness.
- 2 cups raw walnuts (6 oz.)
- 3 large red bell peppers (1 1⁄2 lb.) 4 Tbs. olive oil, divided
- 4 cloves garlic, sliced
- 2 tsp. salt
- 2 Tbs. pomegranate syrup
- Preheat oven to 375°F. Spread walnuts on baking sheet, and toast 10 to 12 minutes, or until light brown and fragrant. Cool.
- Meanwhile, place bell peppers on separate baking sheet in oven. Roast 1 hour, or until skins are black all over, turning occasionally. Transfer bell peppers to bowl, and cover with plate to steam 15 minutes. Cool bell peppers on plate, then rub off blackened skins and remove seeds.
- Heat 2 Tbs. oil in small skillet over medium heat; add garlic, and sauté 1 minute. Remove from heat, and allow garlic and oil to cool.
- Purée bell peppers, walnuts, garlic, remaining 2 Tbs. oil, salt, and pomegranate syrup in food processor until smooth. Season with salt and black pepper. Transfer to small serving bowl.
PER 1/3-CUP SERVING: 320 CAL; 5 G PROT; 28 G TOTAL FAT (3 G SAT FAT); 17 G CARB; 0 MG CHOL; 780 MG SOD; 4 G FIBER; 11 G SUGARS
Prep Talk: Pomegranate Syrup Substitution
Don’t happen to have pomegranate syrup in your pantry? Substitute reduced pomegranate juice. Simply simmer 2 cups pomegranate juice uncovered in a small saucepan over low heat until it is reduced to 1⁄4 cup.
Categories: Vegetarian recipes